I made a few things in the last week or so: a loaf of lovely challah that I baked too long, turning it a deep mahogany brown, a loaf of not-so-lovely bread machine-like white bread, a delicious casserole of baked mac-n-cheese topped with the breadcrumbs made from the leftover challah. (The macaroni was Barilla's "healthy" version and it was actually quite good--I think it has substantial portions of whole wheat, lentil, and quinoa flour.)
Tonight I made this "Anasazi Butternut Squash Soup" from Epicurious. I substituted a 12-ounce package of Soyrizo for the chorizo, vegetable bouillon for the beef broth, and black-eyed peas (with a shorter cooking time) for the kidney beans. I left the pepitas out entirely. It was really good. Browning the Soyrizo--blackening it, really--in the cast-iron skillet really made the dish, giving it depth and a slight savory bitterness that counteracted the light vegetable sweetness of the corn, peppers, and squash.
3/4 cup dried kidney beans
1 pound beef chorizo sausages, casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cups water
2 14 1/2-ounce cans beef broth
3 cups 1/2-inch pieces peeled seeded butternut squash
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 1/4 cups frozen corn kernels
2/3 cup shelled pepitas, toasted
Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.
Sauté chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; sauté until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.
Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.
Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.
Makes 6 servings.
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